WENDYS PROPERTIES LLC

Basic - Food stored on floor. A case of beef on floor in walk in freezer, operator removed it on shelf

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior grease buildup by cook line

Basic - No copy of latest inspection report available.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili pasted 2 hours reheating time temperature is 117F. See stop sale Corrected On-Site Warning - From follow-up inspection 2025-11-13: Reheating chilis starting time 10:23am temperature as 110 degrees Fahrenheit at time 10:33am. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili reheated pasted 2 hours reheating time as temperature tested as 117F. See stop sale Corrected On-Site Warning - From follow-up inspection 2025-11-13: Reheating chilis starting time 10:23am temperature as 110 degrees Fahrenheit at time 10:33am. Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above fish in vertical freezer in cook line, operator moved it to bottom Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shelled egg removed gives than grabbed a paper towel. Manager discussed with employee to wash hands. Employee washed hands Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep station main cook Line Cold holding: cheese 49 f employee placed in freezer 2nd temp

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 115 f steam table 2nd temp 165 f Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation no hair restraint

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle containing food removed from its original container not labeled with common name.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm, operator will call for repair and set up of 3 compartment sink Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Fry cook changed gloves, no hand wash, discussed with manager

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook, discussed with manager on duty and staff

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drop in cooler at front counter - sour cream packets (54F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler at front counter - sour cream packets (54F - Cold Holding) see stop sale

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on fry cook Corrected On-Site

Basic - Equipment in poor repair. Vertical freezer on cook line, 2 drawer cooler at drive through not working. Nothing in either unit

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor drains in kitchen Warning - From follow-up inspection 2023-04-04: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili not reheated to 165F within 2 hours. Temperatures was 150F after 3 hours in hot holding unit. Manager discarded chili. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit blue cheese (50F - Cold Holding); American cheese slices (49F - Cold Holding)double panned in cold holding unit at cook line -Temperatures at 9:30 am. Manager put in walk-in cooler, rechecked temperatures 41F at 10:45am. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili at takeout area (150F - Reheating); after 2 1/2 hours. Manager discarded chili. Reviewed reheating process with manager. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical Spray bottle sitting on cooks line. Employee relocated spray bottle to chemical closet in back. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink on front counter 93F. Manager scheduled a service call for repair this day.

Basic - Food stored on floor. Three cases of food on floor in walk-in cooler. Manager put food on shelf. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries store over cheese. Manager moved strawberries to loser shelf Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili (130F - Reheating)started At 7:53; 150F, at 10:08 Asiago cheese (50F - Cold Holding); pepper jack cheese (50F - Cold Holding)see stop sale, in drop in unit over night,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on front line -Asiago cheese (50F - Cold Holding); pepper jack cheese (50F - Cold Holding)see stop sale, in drop in unit over night, temperatures not taken this morning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili (130F - Reheating)started At 7:53; 150F, at 10:08, see stop sale

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent In ladies room, ceiling vent at front counter

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line over cooler, on prep table over food Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in vertical cooler with food for customers, operator moved to designated employee drawer Corrected On-Site

Basic - Equipment in poor repair. Gasket torn on on drawer of gasket under fry station

Basic - Food storage container/container lid cracked or broken. Plastic lids and pans

Basic - Food stored in a location that is exposed to splash/dust. Potatoes and chips under soiled equipment, operator moved to clean location Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of drawers at front counter Side of door of egg/ burger cooler on cook line

Basic - Old food stuck to clean dishware/utensils. Amber pans

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Amber Brownstein

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In back kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes 44°F. Manager placed on ice. Recheck 38°F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 123°F. Manager put in microwave to reheat. Recheck 198°F Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Walk in cooler gaskets soiled.

Basic - Standing water in bottom of reach-in-cooler drawers next to fryers and in cooler at sandwich make station area.